Barton's Recipes
Striped Bass with Catalan Spanish-inspired Broccoli with Pine Nut Sauce
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Ingredients:
_Striped Bass _
1 T cooking oil
4 5-oz. wild striped bass, skin on
Water
Kosher salt
_Pine Nut Sauce_
1 c diced onion
8 cloves garlic
¾ c pine nuts
Juice of 1 lemon
1 T molasses
_Broccoli_
1 large head broccoli
1T butter
½ c diced onion
¼ c currants
Pinch espelette chili
Directions:
_Pine Nut Sauce_
1. Add 1 cup chopped onion and 8 large cloves of garlic with 1 ½ cup olive oil in a saucepan. Bring to a simmer and continue to cook for approximately 7 min, or until onions and garlic are soft.
2. Add ¾ cup pine nuts and continue to simmer for another 5 min, or until the pan is aromatic with a toasty, nutty smell.
3. Add juice of one lemon and 1T molasses and remove to a variable speed blender. Add in 1cup water and begin to puree on low speed, gradually increasing the speed until mixture is uniformly smooth.
4. Pass through a fine mesh strainer using the back of a spoon.
_Broccoli_
1. Bring 4 qt heavily salted water to a boil. Put broccoli florets in water for 90 secs. Strain and place on a rack to cool to room temp.
2. In a large sauté pan brown 1T butter and add 1/2 cup diced onion - cook until soft.
3. Add in pinch of espelette chili, currants and broccoli florets. Toss to combine, and place in oven set to broil. Cook until edges of broccoli begin to char and crisp - about 3-5 min.
_Cooking the Fish_
1. Generously season the fillets with kosher salt 20 min before you begin to cook them.
2. Get a cast steel or cast iron pan on high heat. Add in 1T cooking oil. When oil is very hot carefully place fillets skin side down in pan. Gently press each fillet down with spatula to ensure skin is in even contact with pan before adding next fillet.
3. Cook until skin begins to crisp and take on golden brown color - should be about 3 min. Gently flip fillets and turn off the heat - allow to sit for about 2 min in order to continue cooking using the built up heat of the pan.
_To serve_
Evenly divide broccoli between 4 plates, and top each with onion and currant mixture from pan. Place a spoonful of pine nut sauce, and spread out using back of spoon in front of broccoli. Place bass fillet so that it rests on broccoli. Drizzle a little olive oil over the plate.
Intro
Cleaning the fish
Brining
Pine Nut Sauce
Broccoli
Finishing the Pint Nut Sauce
Cooking the Striped Bass
Striped Bass - Presentation
Related Seafood:
Striped Bass
